The easiest recipe for Instant Pot Risotto! No more fussing over the stove, this hands-off risotto can be easily adapted to your tastes. See notes for ideas!
- 2 tablespoons olive oil (or butter)
- 1 white or yellow onion, diced
- 4 garlic cloves, rough chopped
- 2 cups Arborio rice or short grain Spanish rice (Bomba)
- 1/4 cup white wine
- 4 cups veggie stock or chicken stock or broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 – 1 cup parmesan (or sub other cheeses- pecorino, manchego, goat, etc. )
- drizzle of olive oil or a couple tablespoons of butter (optional)
- lemon zest from one lemon, optional
- more stock or broth to the desired consistancy
- Heat the oil on “saute” function on the Instant Pot. Saute onion and garlic until tender ad fragrant, about 3-4 minutes. Add Arborio rice and saute for one minute.
- Add wine and cook this off, about 2 minutes. Add the stock and bring to a light simmer, scraping up any browned bits. Stir in salt and pepper. If adding any dried herbs, add now.
- Set Instant pot to High Pressure for 6 minutes. Manually release after 5 minutes (letting this naturally release all the way may result in rice that is slightly overcooked )
- Stir in the lemon zest, grated parmesan or other cheese, optional butter, and any optional additions you like.
- Then stir in a little more broth to loosen it up and give it a nice creaminess.
- Adjust salt and pepper. Divide among bowls and top with fresh herbs and more finely grated cheese.
- You could saute 1 pound of sliced mushrooms with the onion and garlic then pressure cook them along with the risotto. This would also work well with cubes of butternut, corn, or veggies that would discolor or get too overcooked.
- Or, while the risotto is cooking, you could saute asparagus on the stove, or blanch spring peas, or blanch broccoli or other vibrant veggies then stir them into the risotto at the end. I prefer to stir these in at the end so they stay nice and vibrant green.
- You could also stir in fresh baby spinach or sauteed kale.
- You can roast and puree veggies, then stir the puree in, creating an extra creaminess – like roasted butternut, roasted carrots or parsnips, beets, winter quash… you get the idea. 🙂
- Feel free to add any herbs – rosemary, thyme, sage, chives, tarragon, basil, mint etc. ( If using dry, use 1 teaspoon dry herbs, add to broth before pressure cooking.)
- Feel free to play with cheeses- manchego, creamy goat cheese, etc.
- Serving Size: 1 cup - with 2 additional tablespoons butter, 3/4 cup grated parmesan
- Calories: 387
- Sugar: 3.2 g
- Sodium: 996.8 mg
- Fat: 11.8 g
- Saturated Fat: 5 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 9.2 g
- Cholesterol: 17.4 mg
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